Garganelli alle zucchine | Carlo Florence chef

Ingredients

• 450 g of garganelli ( see pasta making section to make your homemade pasta )
• 4 small zucchini
• 4 shallots
• 60 g of butter
• 2 tablespoons of dark roux or very thick broth
• 100 g. of white wine
• 4 tablespoons of grated Parmesan cheese
• Cut the zucchini into square strips 5 cm long and 3 mm side.
• Cook them with 20 g of uncovered pan butter, leaving them al dente and salting them when cooked.
• Cut the shallots filangé, put them in a large sauteuse with the remaining butter, fry briefly, sprinkle with the wine, salt, add the brown bottom and cook 5 minutes to tie the sauce.
• Boil the garganelli in salted water and drain them al dente.
• Pour them into the sauteuse, sprinkle with cheese and pepper and stir over high heat for 2 minutes.
• Arrange them in very hot dishes, decorating them with zucchini.
• First courses